High-Protein Gluten-Free Tiramisu Recipe

Tiramisu is a favorite for good reason — its layered, creamy texture and coffee-chocolate flavor are hard to beat. This version keeps that classic character while boosting nutrition with chia seeds and protein powder. The gluten-free breakfast biscuits stand in for ladyfingers, soaking up coffee and softening into the creamy layers.

Enjoy it for breakfast, as a snack, or as a lighter dessert—no baking required.

Highlights:

• Protein and fiber together. Dairy-free protein powder adds muscle-building protein while chia seeds provide substantial fiber. One serving offers roughly 16 g protein and 11 g fiber.
• True tiramisu taste and texture. The recipe layers a creamy chia-based filling with coffee-soaked biscuits and finishes with cocoa for an authentic flavor profile.
• Easy assembly—no heat needed. Everything is mixed, layered, and chilled until set, making it quick and accessible.

Ingredients for Gluten-Free Protein Tiramisu

See the recipe card below for exact quantities and full details.

• Almond milk. Any plant milk such as almond, oat, or light coconut milk will work.
• Dairy-free Greek-style yogurt. Use a protein-rich coconut or soy-based Greek-style yogurt for creaminess and added protein.
• Vanilla protein powder. A neutral vanilla powder blends into the filling and enhances the flavor.
• Coffee. Brewed and cooled coffee or cold brew is used to soak the biscuits for that classic tiramisu coffee note.
• Gluten-free breakfast biscuits. These replace traditional ladyfingers and soak up the coffee nicely.

How to make Protein Tiramisu

Below are the straightforward steps. The full recipe and quantities are available in the recipe card.

Step One. Combine almond milk, a portion of the dairy-free yogurt, and vanilla protein powder in a bowl. Whisk or blend until smooth to avoid lumps, then stir in chia seeds and maple syrup. Refrigerate to thicken for at least a couple hours.

Step Two. Pour cooled coffee into a shallow bowl. Quickly dip each gluten-free biscuit to coat both sides—don’t oversoak or they’ll become too soft.

Step Three. In individual ramekins or a serving dish, layer half the chia pudding, add a coffee-dipped biscuit, spread more chia mixture over it, then add a second biscuit and top with the remaining chia pudding.

Step Four. Spoon the remaining yogurt on top of each serving and sift a thin layer of cocoa powder over the yogurt for the classic finish.

Step Five. Chill in the refrigerator for another 2–3 hours so flavors meld and the biscuits soften slightly. Serve chilled with a spoon.

Michelle’s Tips & Tricks

• Blend for a smoother base. If you prefer less texture from the chia seeds, pulse the set pudding in a blender until smooth—nutritional benefits remain the same.
• Allow adequate setting time. Chia pudding needs time to thicken, and the soaked biscuits benefit from additional chilling to reach the right texture. Plan ahead so the tiramisu can rest in the fridge.